Toasted Crab Rolls
Serving Size : 6 Preparation Time :0:30
Amount Measure Ingredient -- Preparation Method
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3 6-7 inch French rolls
butter or margarine -- melted
3/4 pound fresh crabmeat or frozen crabmeat
1 cup Gruyere cheese -- shredded
1 large green onion -- sliced
1/4 cup mayonnaise
2 tablespoons sour cream
cayenne pepper, to taste
lemon juice to taste
ground nutmeg, to taste
1. Preheat broiler. Split rolls in half lengthwise. Brush with melted butter. Lightly toast rolls under broiler. Preheat oven to 400 degrees F.
2. Flake crabmeat, removing any cartilage. In a bowl, gently blend crabmeat, cheese, onions, mayonnaise, and sour cream. Season to taste with cayenne, lemon juice, and nutmeg.
3. Spoon crab mixture onto split toasted rolls and place rolls on baking sheets. Bake 5 to 10 minutes, or until sandwiches are hot.
Makes 6 rolls.
* Timesaver Tip: Crab mixture can be made up to 6 hours ahead; reserve sliced green onions and mix in just before rolls are baked. Store prepared mixture, covered, in refrigerator.
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NOTES : These crab rolls are also good with Ginger-Curry Pumpkin
Soup. For a pungent variation, substitute dill weed for the ground nutmeg.
